Gratinéed Cauliflower Loaf

• 2 small or 1 large cauliflower (enough to furnish 2 cups of purée), broken into flowerets and parboiled

Coarsely purée the well-drained cauliflower through a vegetable mill, mix thoroughly with the whisked eggs and cream, salt and pepper to taste, pour into a buttered gratin dish, sprinkle the surface evenly with cheese, distribute paper-thin shavings of butter (taken from a cold block), and bake for about 20 minutes in a hot (450°) oven—or until the surface is nicely colored.